{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T01:48:13Z","timestamp":1760147293114,"version":"build-2065373602"},"reference-count":59,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2023,1,19]],"date-time":"2023-01-19T00:00:00Z","timestamp":1674086400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the State University of the South of Manab\u00ed (Ecuador)"},{"name":"the University of C\u00f3rdoba (Spain)"},{"name":"Andalusian Government (Spain)"},{"name":"the PAI Group AGR-134 (CORADES)"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>Pork production in Ecuador is of significant economic and nutritional importance. Many of these operations are family- or backyard-based and utilize alternative feed ingredients to reduce production costs. The current study aimed to determine the chemical composition of cooked cassava and taro, and to evaluate their inclusion in the feed of backyard pigs during the growth and fattening phases. A total of 42 castrated pigs from two geographic locations in Ecuador were studied over a period of 100 days, during which their weight and measurements were recorded at three-week intervals. At the end of the experiment, ileum samples were collected from the slaughtered pigs in order to calculate the apparent digestibility of the feed. The crude protein levels of cassava and taro were found to be 3.2% and 2.1%, respectively. The combination of cooked cassava and taro was found to be a suitable replacement for corn, with the best results observed in the group receiving a diet incorporating 21% each of cassava and taro. Analysis of the ileal content also revealed that this group exhibited the highest nitrogen assimilation from the diet.<\/jats:p>","DOI":"10.3390\/ani13030356","type":"journal-article","created":{"date-parts":[[2023,1,20]],"date-time":"2023-01-20T02:43:29Z","timestamp":1674182609000},"page":"356","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Utilization of Cooked Cassava and Taro as Alternative Feed in Enhancing Pig Production in Ecuadorian Backyard System"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9792-9400","authenticated-orcid":false,"given":"Alfredo","family":"Valverde Lucio","sequence":"first","affiliation":[{"name":"Faculty of Natural Sciences and Agriculture, University of the South of Manab\u00ed (UNESUM), Jipijapa 130303, Ecuador"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4823-5357","authenticated-orcid":false,"given":"Ana","family":"Gonzalez-Mart\u00ednez","sequence":"additional","affiliation":[{"name":"Department of Animal Production, Faculty of Veterinary Sciences, University of Cordoba, AGR-134, ceiA3., 14071 C\u00f3rdoba, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4315-4291","authenticated-orcid":false,"given":"Evangelina","family":"Rodero Serrano","sequence":"additional","affiliation":[{"name":"Department of Animal Production, Faculty of Veterinary Sciences, University of Cordoba, AGR-134, ceiA3., 14071 C\u00f3rdoba, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,19]]},"reference":[{"key":"ref_1","first-page":"3","article-title":"Diagn\u00f3stico de la producci\u00f3n, comercializaci\u00f3n y consumo de productos porcinos en el cant\u00f3n Sacha, Orellana","volume":"5","author":"Poma","year":"2000","journal-title":"Polo Conoc."},{"key":"ref_2","unstructured":"Asociaci\u00f3n de Porcicultores del Ecuador-ASPE (2022, December 09). 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